Why "a la"? Well, for the first, real porridge cooked on fire in a cauldron, for the second - without potatoes and bacon. The weather is lousy, and I miss nature, kebabs and... Kulesh. In general, this is the most budget and fastest option, my friends and I have been preparing it since our student days. Today I decided to cook it at home and in a regular saucepan.
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 2 glasses Millet
- 1 jar Beef stew
- 3 pieces Chicken eggs
- 1,5 liters Water
- 0,5 bunch Parsley
- Salt
- Black pepper
Ingredients
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Instructions
- Quite simple. Pour water into a non-stick frying pan, put it on fire, let it boil. Meanwhile, rinse the millet.
- Pour the millet into boiling water, wait until it boils. When the porridge boils, remove the foam. There is one important point - it is not necessary to cover the porridge with a lid and cook over low heat. It should boil well, so don't be confused by the amount of water. Bring to a boil.
- When the water is almost boiling (it happens quite quickly), add the stew (I have chicken, homemade). Mix well.
- Beat the eggs in a glass (plate), beat lightly with a fork, chop the parsley.
- Pour the eggs into the kulesh in a thin stream, stirring. Mix very thoroughly.
- Add the parsley, salt, pepper to taste, mix. Cover with a lid, let stand for 5 minutes.
- Enjoy!
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